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Kale and Sweet Potato Salad

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This Kale and Sweet Potato Salad is a hearty, nutrient-packed dish that combines the earthy flavors of kale with the sweetness of roasted sweet potatoes. Tossed in a light dressing, this salad is perfect as a side dish or a stand-alone meal.

Ingredients

  1. 1 large sweet potato, peeled and cut into cubes
    1 tbsp olive oil
    Salt and pepper, to taste
    4 cups kale, washed, dried, and torn into bite-sized pieces
    1 tbsp olive oil (for massaging the kale)
    1 tbsp lemon juice (for the kale)
    ¼ cup toasted pumpkin seeds or sunflower seeds (optional, for crunch)
    ¼ cup dried cranberries or raisins (optional, for sweetness)
    For the dressing:
    2 tbsp olive oil
    1 tbsp apple cider vinegar or lemon juice
    1 tsp Dijon mustard
    1 tsp honey or maple syrup
    Salt and pepper, to taste

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

  1. Roast the sweet potatoes: Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, flipping halfway through for even cooking.
  2. Massage the kale: While the sweet potatoes are roasting, place the torn kale into a large bowl. Drizzle the kale with 1 tbsp olive oil and 1 tbsp lemon juice. Use your hands to massage the kale for about 2-3 minutes, until the kale softens and becomes vibrant in color.
  3. Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), and salt and pepper. Taste and adjust the seasoning as needed.
  4. Combine the ingredients: Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, add the roasted sweet potatoes to the bowl with the massaged kale.
  5. Toss the salad: Drizzle the dressing over the kale and sweet potatoes, then toss everything together gently until well coated.
  6. Top with seeds and dried fruit (optional): Sprinkle the salad with toasted pumpkin seeds (or sunflower seeds) and dried cranberries or raisins for extra crunch and sweetness.
  7. Serve: Serve immediately as a light meal or side dish. This salad can be enjoyed warm or chilled.

Notes

  • Add protein: To make the salad more substantial, add grilled chicken, chickpeas, or roasted turkey.
  • Other veggies: Roasted Brussels sprouts, beets, or red onion would be great additions to this salad.
  • Cheese: Add crumbled feta cheese, goat cheese, or shaved parmesan for extra richness.
  • Vegan option: Keep the salad vegan by ensuring the dressing uses maple syrup and skipping cheese.

Nutrition

Find it online: https://thefamilycooking.com/kale-and-sweet-potato-salad/